Black Bean Soup Spanish Style

1 c Black Beans

4 c Water

4 Bay Leaves

1/4 ts Celery Seed

1/2 c Chopped Celery

1 c Chopped Onion

1 Clove Garlic, Minced

1/4 ts Dry Mustard

1 ts Chili Powder

4 dr Tabasco Sauce

1 Hard Boiled Egg, Sliced

1/2 c Sour Cream

Salt And Pepper To Taste Sort and wash beans. Soak overnight in water. Add bay leaves, celery seed and celery. Bring to a boil, cover, reduce heat and simmer 1 hour. Cook onion and garlic until tender in 1 T salad oil. Add to beans with remaining ingredients except egg and sour cream. Simmer for an additional hour or until beans are very tender. Remove bay leaves. Carefully put 1/2 through a blender or rub through a seive. Repeat. Heat. Adjust seasoning if necessary. Serve hot with 2 T sour cream and egg slices.